1. Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 minutes. 
2. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly in a bowl and chop finely. Set aside.
3. Heat 30 mL (2 tbsp.) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 2 mL (½ tsp.) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set beef and remaining flour aside.
4. Add remaining oil to pan and sauté onion, garlic, rosemary, carrots, salt, and pepper; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and reserved dried mushrooms and brown for 5 minutes. 
5. Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with blue cheese.

Chef’s secret

To freeze, place a piece of parchment paper directly on the stew to help prevent freezer burn. Then cover tightly and freeze up to 3 months.

To reheat, defrost overnight in the refrigerator and simmer in a saucepan for 15 to 20 minutes. Garnish with crumbled blue cheese just before serving.